4 whole medium chicken breasts
3 tbsp. butter
1/4 c. flour
3/4 c. milk
3/4 c. chicken broth
1/3 c. dry white wine
1/4 c. onion, chopped
1 tbsp. butter
1 (7 oz.) can crab meat, drained, flaked & cartilage removed
1/2 c. Saltine crackers, coarsely crumbled (10)
1 (4 oz.) can chopped mushrooms, drained
2 tbsp. snipped parsley
1/4 tsp. salt
Dash of pepper
1 c. Swiss cheese, shredded
1/2 tsp. paprika
Hot cooked rice

Skin, halve lengthwise and bone chicken breasts. Place 1 piece of chicken, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet, forming a rectangle about 1/8 inch thick. Remove plastic wrap, set aside. Repeat with remaining chicken. In saucepan melt the 3 tablespoons butter; stir in flour. Add milk, chicken broth and white wine all at once; cook and stir until mixture is thickened and bubbly. Cook and stir 1 to 2 minutes more. Set aside. In a skillet cook onion in 1 tablespoon butter until tender, but not brown. Stir in crab meat, cracker crumbs, mushrooms, parsley, salt and pepper. Stir in 2 tablespoons of the wine sauce. Top each chicken piece with about 1/4 cup of crab mixture. Fold sides in; roll up. Place seam side down in a 12 x 7 1/2 x 2 inch baking dish. Pour remaining sauce over all. Bake covered in a 350 degree oven for 1 hour or until chicken is tender. Uncover, sprinkle with cheese and paprika. Bake 2 minutes longer or until cheese is melted. Transfer to platter. Serve with sauce and rice. 8 servings.